Weekly Recipe #337: Banana Ice Cream

By Brianna Elliott, MS, RD, LD – Open Arms of Minnesota Nutrition Services Coordinator

Ice cream is a delicious and refreshing treat, but some people are unable to eat it for a variety of reasons, whether they are lactose intolerant or are following a vegan diet. Additionally, some people avoid ice cream if they have a specific health goal they are trying to achieve, due to its high calorie and sugar content.

If you are someone who avoids ice cream but still wants to enjoy a cold and creamy treat, you can make your own version of healthy “ice cream” at home! All you need are a few simple ingredients: a frozen banana, milk (or a milk alternative, such as almond milk), peanut butter and optional toppings.

INGREDIENTS:

  • 1 frozen banana
  • ½ cup milk or milk alternative, such as almond or soy milk
  • 1 tbsp. peanut butter
  • Optional toppings: cinnamon, frozen fruit or any toppings listed in this post.

DIRECTIONS:

  1. Remove the peel from banana and break into several small pieces. Place on a plate or in a re-sealable plastic bag and freeze for a minimum of 6 hours.
  2. When banana is frozen, place in a blender with milk and peanut butter. Blend until smooth, adding more milk if necessary.
  3. Transfer the “ice cream” to a serving dish, add toppings and enjoy!

NUTRITION INFORMATION:

For 1 Serving, with 1% milk, no toppings: 250 calories; 10 g total fat (2.5 g saturated fat); 125 mg sodium; 37 g carbohydrate (1 g added sugar); 4 g fiber; 9 g protein


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